Green goddess chicken salad lettuce cups with roasted almonds

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Green goddess chicken salad lettuce cups with roasted almonds

Gluten-Free, Carb-Conscious, Diabetes-Friendly, Lean & Clean, Paleo, Soy-Free, Mediterranean, Dairy-Free

2 Servings, 580 Calories/Serving

20 Minutes

Chicken salad sandwiches get remixed in this healthy twist with crisp lettuce leaves, creamy avocado, and a light green goddess dressing.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic red onion
  • 3 tablespoons dry-roasted almonds
  • 1 organic romaine heart or other lettuce
  • 1 organic avocado
  • Sun Basket green goddess dressing (paleo mayo - parsley - apple cider vinegar - scallions - anchovy paste - garlic - kosher salt)

Nutrition per serving

Calories: 580, Protein: 27g (54% DV), Fiber: 9g (36% DV), Total Fat: 45g (69% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 2g, Saturated Fat: 5g (25% DV), Cholesterol: 115mg (38% DV), Sodium: 480mg (20% DV), Carbohydrates: 22g (7% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Eggs, Fish (anchovy), Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper. 

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. Transfer to a plate and refrigerate the chicken to cool slightly. Cut the chicken into 1-inch pieces. Meanwhile, prepare the remaining ingredients.

2

Prep the remaining ingredients

  • Peel and finely chop enough onion to measure ½ cup [1 cup].
  • Coarsely chop the almonds. 
  • Trim the root end from the romaine heart; separate the leaves. 
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices. 

3

Assemble the chicken salad

In a large bowl, stir together the chicken, onion, almonds, and green goddess dressing. Season to taste with salt and pepper.

Serve

Transfer the romaine leaves to individual plates, top with the chicken salad and avocado, and serve. 

Kids Can!
  • Time the chicken.
  • Measure the onion.
  • Separate the romaine leaves.
  • Scoop out the avocado. 
  • Assemble the chicken salad.